2 teaspoons peanut oil 1/2 large onion, sliced 1 carrot, peeled and bias cut 1 celery stalk, sliced thin on the bias 2 portobello mushroom caps, stems and…
Category: Soup
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Chickpea Soup with Swiss Chard
6 cups drained and rinsed canned chickpeas (three 19-ounce cans) 3 cups chicken broth or homemade stock, plus more if needed 3 tablespoons olive oil (I actually used…
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Northwoods Bean Soup
from Cooking Light magazine Cooking spray 1 cup baby carrots, halved 1 cup chopped onion 2 garlic cloves, minced 7 ounces turkey kielbasa, halved lengthwise and cut into…
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Spaghetti And Meatball Soup
2 teaspoons olive oil 1 small onion, diced 1 celery stalk, diced 1 carrot, peeled and diced 2 cloves garlic, minced 1 bay leaf 5-6 cups chicken broth…
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Black Bean -N- Pumpkin Chili
1 medium onion — chopped 1 medium sweet yellow pepper — chopped 3 garlic cloves — minced 2 tablespoons olive oil 3 cups chicken broth 2 cans black…
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Italian Style Lentil Soup
adapted from a recipe in Healthy Cooking 2 teaspoons olive oil 1 medium onion, chopped 2 celery ribs with leaves, chopped 2 smaller carrots, diced 6 cups water…
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Salmon Chowder
from Bon Appetit, 2007 Servings : 6 1/2 pound red potatoes 1/2 pound sliced bacon — cut crosswise into 1/4-inch-wide strips 2 cups chopped scallions (from 2 bunches)…
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Classic Lentil Soup
from Mark Bittman’s How To Cook Everything Vegetarian 1 cup dried lentils, washed and picked over 1 bay leaf Several sprigs fresh thyme or a few pinches dried…
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Baked Chard Stems with Tomatoes, Garlic and Parmesan
from “A Year In A Vegetarian Kitchen” by Jack Bishop 1 tablespoon extra-virgin olive oil, plus extra to grease the baking dish 1 pound chard stems (about 12…
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Potato Leek Soup with Ham
adapted from The Joy of Cooking 2 teaspoons olive oil 3 large leeks, cleaned and thinly sliced 5 or 6 medium sized potatoes, peeled and sliced 1 clove…